This moist bread is best fresh from the oven, but it can also be made ahead and reheated.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile.
Step 2
Preheat oven to 350°F. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs, milk, and sour cream in medium bowl to blend. Mix in poblano chile and oregano. Add egg mixture to dry ingredients and fold in with rubber spatula; do not overmix.
Step 3
Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet. Remove from heat. Spread batter evenly in skillet. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. (Can be made 6 hours ahead. Cool completely in skillet. Rewarm in 350°F oven 15 minutes.) Cut bread into wedges and serve warm from skillet.
